Sceletium tortuosum may delay chronic disease progression via alkaloid-dependent antioxidant or anti-inflammatory action

The link between obesity-induced systemic inflammation and decreased insulin signalling is well-known. It is also known that peripherally produced inflammatory cytokines can cross the blood-brain barrier, resulting in the release of neurotoxins that can ultimately lead to the demise of central nervous system integrity. A high-mesembrine Sceletium tortuosum extract was recently shown to possess cytoprotective and mild anti-inflammatory properties in monocytes and to target specific p450 enzymes to reduce adrenal glucocorticoid synthesis. This is significant since the aetiology of both obesity and diabetes is linked to inflammation and excess glucocorticoid production. Given the interlinked nature of glucocorticoid action and inflammation, central immunomodulatory effects of two Sceletium tortuosum extracts prepared by different extraction methods were investigated. Human astrocytes were pre-treated for 30 min, before exposure to Escherichia coli lipopolysaccharide for 23.5 h (in the presence of treatment). Cytotoxicity, mitotoxicity and cytokine responses (basally and in response to inflammatory stimulus) were assessed. In addition, total polyphenol content, antioxidant capacity and selected neural enzyme inhibition capacity were assessed for both extracts. The high-mesembrine Sceletium extract exerted cytoprotective and anti-inflammatory effects. In contrast, the high delta7-mesembrenone extract, rich in polyphenols, exhibited potent antioxidant effect, although with relatively higher risk of adverse effects with overdose. We conclude that both Sceletium tortuosum extracts may be employed as either a preventative supplement or complimentary treatment in the context of obesity and diabetes; however, current data also highlights the impact that extraction methods can have on plant product mechanism of action

El huitlacoche (tizón del maíz), causado por el hongo fitopatógeno Ustilago maydis, como alimento funcional / Huitlacoche (corn smut), caused by the phytopathogenic fungus Ustilago maydis, as a functional food

Antecedentes. Durante los últimos años ha surgido la necesidad de elaborar, estudiar o redescubrir los alimentos que, además de proporcionarnos los beneficios nutricionales que los caracterizan, puedan cumplir una función específica, como mejorar la salud o reducir el riesgo de contraer enfermedades. Por este motivo, el conocimiento del valor nutrimental de los alimentos es importante para que estos tengan una mejor aceptación entre los consumidores. En México, el huitlacoche o cuitlacoche ha sido tradicionalmente apreciado como una delicia culinaria desde la época de los aztecas, y actualmente se está estudiando su potencial como alimento funcional y como productor de sustancias bioactivas naturales, que puedan ser utilizadas en la producción de alimentos fortificados. Objetivos. Presentar una revisión actualizada acerca de las propiedades del huitlacoche (carbón del maíz) como alimento funcional. Métodos. Se realizó una investigación bibliográfica y los datos fueron discutidos. Resultados. Los datos de los trabajos revisados aquí indican que el huitlacoche contiene muchos compuestos que le confieren características organolépticas y nutracéuticas únicas. Conclusiones. El contenido de sustancias bioactivas en el huitlacoche apoya la propuesta de que éste es un buen alimento funcional, además de producir compuestos para enriquecer otros alimentos(AU)

Background. In recent years the need has arisen to study and develop (or re-discover) foods that have nutritional characteristics as well as specific functions, such as improving health and/or reducing the risk of disease. For this reason knowledge of the nutritional value of food is important to promote greater consumer acceptance. In Mexico huitlacoche (also, cuitlacoche) has traditionally been prized as a delicacy since the time of the Aztecs and is currently being studied as a potential functional food and as a producer of natural bioactive substances that are used in fortifying foods. Aims. To present an updated review about the properties of the huitlacoche (corn smut) as functional food. Methods. A bibliographic search was performed and data were discussed. Results. The data of the works reviewed here show that huitlacoche contains many compounds that confer to it unique organoleptic and nutraceutical characteristics. Conclusions. The content of bioactive substances in huitlacoche supports the proposal that this is a good functional food as well as producer of compounds to enrich other foods(AU)